How to make braised Tibetan pork

Eating is the most basic need for a person to survive, and you can't live in your parents' arms forever. Now that you have grown up, it's time for you to learn how to cook by yourself. Today, I will teach you how to make braised Tibetan pork.

1.12 After washing the meat, cut it into 3cm square pieces, slice the garlic, cut the scallion into sections, and slice the ginger.

2.21 Put the meat into a cold water pot, bring the water to a boil and continue to cook for 2 minutes. Take it out and rinse the meat with warm water. Drain the water.

3.1 Add scallion segments, garlic slices, and ginger slices, stir-fry until fragrant

4.2 Put a little oil in the pot, cut the dried chili into pieces, add cinnamon, bay leaves, star anise, galangal, and amomum villosum into the hot oil, stir-fry over high heat until fragrant

5. Put the pork cubes in the pot and stir-fry over medium heat until the surface turns slightly yellow.

6. If the pork produces a lot of oil, you don't need to add oil. If not, add a little oil and sugar, and slowly fry until the sugar turns red and the big oil bubbles turn into small ones. When the small oil bubbles are almost gone, the sugar color is ready.

7. Pour in the stir-fried Tibetan pork and stir-fry evenly until the meat is colored.

8. Add white wine and water, cover the pot, boil over high heat, then turn down the heat.

9. After 1 hour, add rock sugar to dissolve.

10. Sprinkle some salt on top and cook over high heat until the sauce is reduced.

After reading this, you will fully understand the detailed method of braised Tibetan pork. I hope that after you master the method, you can put it into practice as soon as possible. Only by practicing as quickly as possible can you enjoy the pleasure brought by delicious food as quickly as possible.